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Tandoori Chicken with Tzatziki Sauce

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This juicy Tandoori Chicken is made with a simple yogurt and spice marinade, then baked to perfection and paired with refreshing Greek Tzatziki sauce. It’s a flavorful and easy Indian-inspired dinner that comes together in just about 30 minutes!

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

  • For the Tandoori Chicken:
    • 4 boneless, skinless chicken breasts
    • 1/2 cup plain Greek yogurt
    • 2 cloves garlic, minced
    • 1 teaspoon fresh ginger, grated
    • 1 teaspoon cumin
    • 1/2 teaspoon saffron (or turmeric for a budget-friendly option)
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
  • For the Tzatziki Sauce:
    • 2 cups plain Greek yogurt
    • 2 cloves garlic, minced
    • 2 teaspoons fresh lemon juice
    • 1/4 teaspoon salt
    • 1 medium cucumber, seeded and diced small
    • 1 tablespoon fresh dill, chopped
    • Freshly ground black pepper, to taste

Instructions

  1. Make the Tzatziki Sauce: In a medium bowl, combine the Greek yogurt, minced garlic, lemon juice, salt, diced cucumber, and chopped dill. Stir well to combine. Add freshly ground black pepper to taste. Cover with plastic wrap and refrigerate for at least one hour before serving.
  2. Prepare the Tandoori Chicken: Preheat the oven to 375°F (190°C) and spray a 9×13-inch baking dish with cooking spray. In a large bowl, combine the yogurt, minced garlic, grated ginger, cumin, saffron (or turmeric), salt, and black pepper. Mix well. Coat each chicken breast in the yogurt mixture and place in the prepared baking dish. For best results, marinate the chicken in the fridge for at least an hour, but if you’re short on time, you can skip this step.
  3. Bake the Chicken: Bake for 25-30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). Let the chicken cool slightly before serving.
  4. Serve the Tandoori Chicken with the chilled Tzatziki sauce on the side for dipping.

Notes

  • For extra flavor, you can marinate the chicken overnight to allow the spices to infuse even deeper.
  • If you prefer a spicier version, add a pinch of cayenne pepper to the marinade.
  • The Tzatziki sauce can be made ahead of time and stored in the refrigerator for up to 2 days.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Indian
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 270 kcal
  • Sugar: 4g
  • Sodium: 380mg
  • Fat: 13g
  • Saturated Fat: 4g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 7g
  • Fiber: 1g
  • Protein: 35g
  • Cholesterol: 85mg

Find it online: https://iamstarved.com/tandoori-chicken-with-tzatziki-sauce/